Chicken and Liver Pie

Now that the parties are over, make it your new year’s resolution to make healthy lunches for work. This is my recipe for my first week back at work.

Chicken and Liver PieBy: Louise HarperTotal time: 45 mins

Ingredients

4 chicken thigh fillets

250 gramschicken livers

1 brown onion

2 tsp.salt

1 tbsp. Dijon mustard

2 sheets puff pastry

1/2 tbsp. cooking oil

Directions

If you don’t like liver, substitute it for an extra chicken fillet.

Heat the oven to 200C (350F)

Peel and slice the onion and cut the chicken thighs and livers into bite size pieces.

Heat the oil in a fry pan over a medium heat until it begins to ripple then add the onion and fry it until it is clear.

Add the chicken thighs and fry until they brown, then add the livers, salt and mustard.

Mix all the ingredients together and fry for one minute more.

Line a pie tin or small fry pan with baking paper. I like to use a small fry pan as the handle makes it easier to get it in and out of the oven.

Place one sheet of the puff pastry in the pan and spoon the fried chicken mixture into it.

Place the second sheet of pastry over the top at an angle from the bottom sheet to form a star shape then fold the edges together to seal the pie.

Bake the pie on the second shelf (second from the bottom) for 20-30 minutes or until the pastry is puffed and golden. Leave to cool then refrigerate the pie until needed.

Now, if you are lucky, your staff room will have a microwave and a sandwich press. Take a slice of pie, wrapped in baking paper and heat it in the microwave for 20 seconds on high. Then put it in the sandwich press, yes, still in the paper, to crisp up the pastry.